Creamy Potato Soup
User Reviews
5
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Prep Time
20 mins
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Cook Time
30 mins
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Total Time
50 mins
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Servings
4
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Calories
48487 kcal
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Course
Main Course, Soup, Dinner
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Cuisine
American
Creamy Potato Soup
Description
Creamy Potato Soup features potatoes cooked in a mixture of chicken broth and whole milk, developing a smooth, velvety base thickened by a flour roux and the natural starch from the potatoes. Crisp bacon renders fat which flavors the sautéed onions and garlic before the potatoes are added. Partially mashing the potatoes creates a balance of soft chunks amid creamy liquid, enhanced by sharp cheddar cheese and tangy sour cream. Fresh chives at the end provide a mild, onion-like note.
The soup should be gently simmered, avoiding a boil to prevent milk from scorching. The comforting texture and moderate seasoning make it suitable as a main dish or a starter paired with bread. Its substantial nature can satisfy a family meal or casual gathering.
For best results, use raw bacon and consider Yukon gold potatoes for creaminess, though russets may alter texture slightly. The soup thickens more with additional mashed potatoes or flakes. Store leftovers refrigerated in a covered container for up to 3-4 days, reheating on stove or microwave.
Ingredients
- 6 lices Bacon chopped
- ½ white onion finely diced
- 4 cloves garlic minced
- ¼ cup all-purpose flour
- 2 cups chicken broth or chicken stock
- 2 cups milk whole
- 2 pounds potato or Yukon gold, red
- 1 cup cheddar cheese shredded sharp
- ½ cup sour cream
- ¼ cup chives chopped fresh
- kosher salt to taste
- black pepper to taste
Instructions
- Peel the potatoes and cut them into ½-inch cubes.
- In a soup pot or Dutch oven, cook the bacon over medium heat until crispy. Transfer the bacon to a paper towel-lined plate leaving the bacon fat in the pot.
- Add the onions to the bacon fat and cook over medium heat until they begin to soften without browning, about 4 to 5 minutes. Stir in garlic and cook for one minute longer or until fragrant.
- Sprinkle in the flour and whisk to combine (the mixture will be thick). Cook for 1 minute while stirring.
- Whisk in chicken stock and milk, a little bit at a time whisking until smooth after each addition. Add in the potatoes and bring to a simmer over medium heat.
- Reduce the temperature to medium-low and gently simmer the potatoes, stirring occasionally until softened, about 15 to 20 minutes. Ensure the mixture doesn't boil as the milk can burn.
- Once tender, use a potato masher to gently mash some of the potatoes to create a creamy consistency.
- Remove from the heat and stir in the shredded cheese, sour cream, chives, and ½ of the crispy bacon. Taste and season with salt and pepper. Top with the remaining bacon.
Notes
- Use raw bacon for best flavor and texture; if using pre-cooked bacon, sauté onions in salted butter instead.
- Yukon gold potatoes offer a creamy texture; russet potatoes will yield a more grainy soup.
- For creaminess, mash some potatoes or blend slightly; the soup thickens more with additional mashed potatoes or stirred-in potato flakes.
- Store leftovers in a covered container in the refrigerator for 3 to 4 days and reheat gently on stovetop or microwave.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 48487 kcal
% Daily Value*
| Calories | 484.87 | 24% |
| Carbohydrates | 55.69g | 19% |
| Protein | 20.02g | 40% |
| Fat | 20.88g | 32% |
| Saturated Fat | 12.03g | 60% |
| Cholesterol | 60.41mg | 20% |
| Sodium | 464.61mg | 19% |
| Potassium | 1419.29mg | 30% |
| Fiber | 4.36g | 17% |
| Sugar | 12.64g | 25% |
| Vitamin A | 784.52IU | 16% |
| Vitamin C | 23.41mg | 26% |
| Calcium | 408.04mg | 41% |
| Iron | 2.56mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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